If you came over to my house for dinner, you’d smell the menu before you ever sat down. The sizzle of garlic in olive oil, a handful of freshly chopped herbs, citrus being zested right over the cutting board…These are the flavors I grew up with and the ones I naturally reach for no matter the season.
I was born in New York, spent my teenage years in Hawaii, then lived in Southern California before eventually making Bellingham our home. Each place shaped my cooking, but it was right here in Bellingham where I fell deeply in love with the local community, our farmers and small businesses, and the pride they take in feeding our community.
Photograph by The R2 Studio
We knew we wanted to experience what “farm to table” really meant, and Bellingham delivered! I feel incredibly lucky to bring the bold Mediterranean flavors I love so much into a region with such beautiful local ingredients.
Before we moved here, Southern California spoiled me with accessible year-round produce. You could buy strawberries in December and tomatoes in March. So, when I was recipe testing my first cookbook, “The Weeknight Mediterranean Kitchen,” I had my heart set on lamb-stuffed heirloom tomatoes… until I realized it was only May, and was met with a, “Ma’am, do you know what season it is?” From that moment on, I learned to cook hyper-seasonally.
Now I look forward to the seasonal transitions throughout the year. When ingredients are at their peak, the flavors speak for themselves.
Photograph by The R2 Studio
COOKING SEASONALLY AND LOCALLY
Mediterranean flavors and Pacific Northwest cooking are a natural pairing. Mediterranean food is built on fresh ingredients and vibrant flavors that let the ingredients shine. Here in Bellingham, we have access to such exceptional local produce, meat, and seafood that the combination feels organic!
So many of those ingredients come from farms I love supporting. For chicken dishes, Osprey Hill Farm in Acme and Widnor Farms in Concrete raise some of the best birds I’ve ever cooked with. I’ve even visited both farms and seen firsthand how deeply they care for their animals. For beef, Mama’s Garden in Deming is a staple in our home, and when it comes to seafood, we’re genuinely spoiled being surrounded with wild salmon, local clams, and mussels.
A WEEKNIGHT MEDITERRANEAN DINNER MENU
Now, let’s talk dinner. If we were cooking dinner together, as winter begins to lean into spring, this is exactly the menu I’d make. It’s simple and full of bright and spiced Mediterranean flavors.
Photograph by Samantha Ferraro
Appetizer: A Mediterranean Mezze Board
Start out with something colorful and already assembled. Set out a wide platter and fill it with various dips including creamy hummus, baba ghanoush, and cool tzatziki. Arrange some stuffed grape leaves around the bowls, along with fresh vegetables and fruit, some pita bread for dipping, and a few Greek salad skewers, which are small skewers of cubed feta, cherry tomato, and cucumber seasoned with olive oil and oregano. If you wanted to fry up some halloumi cheese, that would be a nice addition as well.
Photograph by Samantha Ferraro
Main Course: Braised Chicken with Fennel and Citrus
This one-pot dish is everything I love about Mediterranean cooking. The chicken parts are marinated in olive oil, garlic, turmeric, and citrus, and braised with fresh fennel. The fennel caramelizes and becomes tender and mild and the citrus perfumes the whole dish.
Photograph by Samantha Ferraro
Pescatarian Option: Herb-Crusted Salmon
This easy salmon dish is the perfect weeknight recipe. Pack a good amount of chopped fresh herbs onto a filet of salmon—parsley, chives, or mint. Tuck a few lemon slices underneath and pour a simple mixture of olive oil, lemon juice, and white wine around the salmon before roasting. It comes out incredibly tender, fragrant, and perfectly balanced.
Side Dish: Herbed Rice Pilaf with Orzo
A mix of orzo and basmati rice is seasoned with loads of fresh herbs, toasted nuts, and plenty of fresh lemon. Perfect for soaking up the pan sauces.
Photograph by Samantha Ferraro
Dessert: Lemon Olive Oil Cake
A one-bowl, make-ahead cake that never fails. Fresh lemon zest and juice is mixed with yogurt, rich olive oil, and classic baking ingredients for an incredibly moist and tangy cake. Finish with a light dusting of powdered sugar and it’s delightful served with coffee or tea.
This is the kind of cooking that makes me happiest. It feels like the best of both worlds and the perfect way to welcome a new season. Bellingham, littleferrarokitchen.com, Instagram @ferrarokitchen
